This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.

Nutrition Facts

647 calories; protein 23.8g 48% DV; carbohydrates 68g 22% DV; fat 27.3g 42% DV; cholesterol 57.2mg 19% DV; sodium 1005.2mg 40% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2004
Intriguing ingredients... Fashion-forward color combo... Urban-chic name: "Squid-Ink Pasta with Pink Gorgonzola Sauce." This recipe sets up high expectations immediately -- and the dish delivers deliciously. The hardest part about preparing this is finding squid-ink pasta which of course tastes nothing like squid. It's worth the effort though -- sans black pasta it's just Pasta with Pink Sauce. (A rich full-bodied pink sauce admittedly... but the dish just won't present as dramatically as it can.) That said... some people (like my dear but daunted dad) simply will not accept unusually colored food no matter how tasty. In that case you might want to go the uncolored pasta route and dress the plate up with say fan-shaped strawberry garnishes or a little unexpected something else. When I make this dish again I might stir in some pine nuts for texture but otherwise wouldn't change a thing. And that includes the pasta color!;) Read More
(20)

Most helpful critical review

Rating: 3 stars
10/01/2007
I have to say i did not enjoy this recipe very much i followed it exactly but I thought it had a bitter after taste. It might be just me my husband thought it was ok. Read More
(8)
29 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/02/2004
Intriguing ingredients... Fashion-forward color combo... Urban-chic name: "Squid-Ink Pasta with Pink Gorgonzola Sauce." This recipe sets up high expectations immediately -- and the dish delivers deliciously. The hardest part about preparing this is finding squid-ink pasta which of course tastes nothing like squid. It's worth the effort though -- sans black pasta it's just Pasta with Pink Sauce. (A rich full-bodied pink sauce admittedly... but the dish just won't present as dramatically as it can.) That said... some people (like my dear but daunted dad) simply will not accept unusually colored food no matter how tasty. In that case you might want to go the uncolored pasta route and dress the plate up with say fan-shaped strawberry garnishes or a little unexpected something else. When I make this dish again I might stir in some pine nuts for texture but otherwise wouldn't change a thing. And that includes the pasta color!;) Read More
(20)
Rating: 5 stars
05/08/2006
REALLY nice sauce. to fit my menu I substituted shrimp and mushroom for the proscuitto and served over spinach fett. Rave reviews from everyone! Thank you for the creative recipe! Read More
(16)
Rating: 5 stars
12/28/2007
This was really tasty and very easy to make. I only changed three things. 1) I didn't have shallots so I used onion chopped very fine instead. 2) I used a sodium free chicken bouillion packet in a cup of water in replace of the chicken stock. 3)I only had a 5 oz package of gorgonzola cheese. But it was enough even though the recipe called for 8 ozs. Read More
(14)
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Rating: 3 stars
10/01/2007
I have to say i did not enjoy this recipe very much i followed it exactly but I thought it had a bitter after taste. It might be just me my husband thought it was ok. Read More
(8)
Rating: 4 stars
09/28/2009
Thought this was a great recipe and a nice change to my normal pasta routine. Since I live in France most of these ingredients were very easy to find so I did not have some of the same problems as other users. My only negative remark was the prosciutto. Next time I will add it towards the end as I felt like it was over cooked. Read More
(8)
Rating: 5 stars
10/17/2003
AWESOME!!! I love the colors and the taste is phenominal. I omitted the tomato paste and used sundried tomatoes instead. Definitely a keeper!! Read More
(7)
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Rating: 5 stars
02/23/2006
Black squid ink pasta can be found at Pasta and Company in Seattle area. Read More
(7)
Rating: 5 stars
08/23/2010
We enjoyed this very much. I followed the directions exactly and didn't change anything. I would say do not salt the water because it is a salty dish as is. Definitely will make this again! Read More
(7)
Rating: 5 stars
10/29/2009
SOOOO GOOD! It was a great change up in my menu. I used half and half instead of milk and used sundried tomatoes instead of tomato paste. The sauce was a bit too thin for me so I added about a half cup of ricotta cheese. I think that the amount of gorgonzola can be reduced some especially for those who have never eaten it before. the ricotta also helped cut some of the gorgonzola's sharpness. This was just such a great dish. I also used spinach fettuccine. Read More
(6)